Laboratory
In 2012 our laboratory received 1,374 samples on which we performed 8,114 analyses and recorded 11,119 measurements.
We
started our honey analysis laboratory at Airborne with our move into exporting
in the mid 1980s to ensure the quality of our products met the standards of
importing countries, particularly Germany and England. However once we started
on our quest for excellence, we never looked back.
From the early
beginnings we started to develop quality control systems using Key Parameter
Profiles (KPP) for the top New Zealand honeys, and now have a database
of over 30,000 samples (of New Zealand honeys) against which to profile new
samples of honey offered to us for sale. Such a database is the only current
way of ensuring repeatable, true to label quality. By measuring the
KPPs for each honey type, and comparing them to the known database,
we are consistently able to provide true to label products where others
are unable to do so.
This undertaking has meant often pioneering new laboratory techniques for
honey, along with developing software, quality systems, and new artwork and
packaging to convey the total message to our final customers - the consumer.
In 1987 we developed a standardized
sampling system enabling honey producers
to create repeatable, representative trade samples for sale of their product.
This was subsequently adopted as the New Zealand wide sampling system and
is the core of our quality system.
At
the same time we implemented a complete raw material tracking system with
barcode technology enabling complete trace-back, production control and auditing.
Armed with the batch code from the product we are able to provide total traceback
right to each apiary that the product came from.
Honey identification in the laboratory can use a wide range of analyses, and
we rely predominantly on colour, pollen analysis and organoleptic properties,
but we also measure and utilize :
- PH levels
- Conductivity
- Sugar spectrums (HPLC method)
We
also use our laboratory to control quality parameters associated with processing,
e.g. HMF which is associated with and linked to aging
and heating of honey.
Today, our laboratory is at the heart of all our processes, and the foundation
of product development for the future.
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© 1999
Airborne Honey Ltd
